Tomato and Red Peppers

1 kilo Red Bell Pepper
1 T. Sweet Paprika
2 kilo Heirloom Tomatoes (various colors)
1/2 T. Celtic sea salt
4 leaves Basil, chopped fine
3 T. Crushed garlic
1/4 tsp. Atlantic kelp powder
3 Chili peppers, dried
Edible flowers, for garnishing
1/2 Cup Olive Oil

Chop bell peppers and tomatoes in large pieces, and put in a serving platter or bowl. Save the juice running out of the tomatoes and put in a blender along with the oil, chili pepers and garlic.. Mix well. Pour over tomatoes and bell peppers. Add paprika, celtic sea salt and basil. Serve chilled or as is. Garnish with edible flowers

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating our Raw Nature